Beef Rendang
3 hrs 20 minServes 6
A Malaysian dry curry of fall-apart tender beef coated in a complex, deeply spiced paste of chilies, aromatics, coconut milk and warm spices.
| prepRehydrate dried chilies in boiling water if using | ||||||
| 12 dried chilies, rehydrated in boiling water, or 12 large fresh | Blitz spice paste until fine | Cook spice paste 2–3 min until darkened | Add curry ingredients & beef, stir to combine | Bring to simmer, reduce heat to low, cover | Simmer covered 1 hr 15 min | Reduce sauce uncovered 30–40 min, stir often, until beef browns & sauce coats meat |
| 1 small onion, finely chopped | ||||||
| 5 cloves garlic, minced | ||||||
| 3 lemongrass stalks, white part only, sliced | ||||||
| 15 g fresh galangal, finely chopped | ||||||
| 15 g fresh ginger, minced | ||||||
| 30 ml oil (vegetable, canola or peanut) | ||||||
| 1 kg chuck steak, cut into 4 cm cubes | Brown beef in batches, remove to plate | |||||
| 15 ml oil (vegetable, peanut, canola) | ||||||
| 1 cinnamon stick | ||||||
| 1/4 tsp clove powder | ||||||
| 3 star anise | ||||||
| 1/2 tsp cardamom powder | ||||||
| 1 lemongrass stick, bottom half, smashed | ||||||
| 400 ml coconut milk (1 standard can) | ||||||
| 2 tsp tamarind puree / paste | ||||||
| 4 large kaffir lime leaves (or 6 small), very finely sliced | ||||||
| 25 g desiccated coconut (finely shredded) | ||||||
| 1 tbsp brown sugar or grated palm sugar | ||||||
| 1 1/2 tsp salt | ||||||
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